Recycling efforts at the 2016 Mealani’s Taste of the Hawaiian Range diverted a whopping 1,456.3 pounds of waste from the landfill. A waste total of 1,513.79 pounds was generated with 96.2 percent of it diverted or “recovered” as compostables, mixed recyclables, HI-5 redemption and food waste that was distributed to local piggeries. The adjacent diagram shows the breakdown of total waste by pounds and percent.

The County of Hawai’i spearheaded the massive Zero Waste effort, which was assisted by students at Kanu o Ka ‘Aina School. Honoka‘a Intermediate/High School and UH-Hilo. Dr. Norman Arancon of the University of Hawai‘i compiled the waste report and supervised the weighing of the waste.

The 21st annual event at Hilton Waikoloa Village proved to hundreds of attendees and participating culinarians that pasture-raised beef tastes good and can be used to make satisfying dishes. A wide variety of beef cuts —everything from tongue to tail—were assigned and prepared at 29 culinary stations, plus pork, lamb, mutton and goat.

A wide variety of meat cuts were used to tantalize attendees.Credit: Fern Gavelek

In addition, there were 40 product/educational displays. Some booths shared tastes of goodies, like honey and balsamic vinegar, while others offered compelling agricultural displays and informational handouts on topics like Rapid ‘Ohi‘a Death.

Culinary student component

One of several culinary stations positioned outdoors on the Lagoon Lanai was the Sheraton Kona.Credit: Fern Gavelek

Hawai‘i Community College (HCC) culinary students from both East and West Hawai‘i helped chefs and product booths dish out thousands of tasty samples. They included 21 students and three instructors from West Hawai‘i and 52 students, six graduates and four instructors from East Hawai‘i.

Students also were assigned meat cuts to prepare and serve at their own culinary stations. Hilo students were assigned tripe and served Munudo. “It’s a Mexican stew that’s known as a hangover remedy,” smiled Brian Hirata, chef instructor of culinary arts in Hilo.

Those studying Asian cookery at HCC in Kona prepared Indian Lamb Curry while those in the European class concocted Lamb Shish-Ka-Bobs. Both schools also offered a selection of desserts, including the popular chocolate-dipped cookies by Chef Fernand Guiot’s Kona students.

Educational activities open to all

Luisa Castro of the UH-Hilo College of Continuing Education and Community Service shared info on class offerings such as food preservation.Credit: Fern Gavelek

Pre-gala activities were geared to students and home cooks. The first was a live demonstration, “Beef Carcass Butchering and Product Valuation.” Dr. Dale Woerner and Dr. Keith Belk of Colorado State University showed how a half-beef carcass is butchered into products while sharing the characteristics of each. The well-received demonstration instructed future chefs and food service personnel how to best utilize the whole carcass of pasture-raised cattle. In addition, the presentation was of value to the home cook wanting to learn where beef cuts come from.

Cooking Pasture-Raised Beef 101 Recipes

Students at HCC-Hilo finish banana and chocolate chip cookies with a honey butter drizzle.

HawCC culinary students gather around the educational demo on beef butchering and product valuation.Credit: Jeff Ikeda

Mahalo to the many others who helped make Taste a success! With a mission to provide a venue for sustainable agricultural education and support of locally produced ag products, Mealani’s Taste of the Hawaiian Range is rooted in small business participation, sponsorship and in-kind donations. Find a list of the 2016 supporters and participants, details on the Mealani Research Station—where Taste began—plus where to get grass-fed beef on the Big Isle AND recipes, at www.TasteoftheHawaiianRange.com.

The results are in and recycling efforts at the 2014 Mealani’s Taste of the Hawaiian Range diverted 1,642.6 pounds of waste from the landfill. A total of 1700.4 pounds of waste was generated during the event with 96.6 percent of it recovered as compostables, mixed recyclables, HI-5 redemption or food waste that was given to local piggeries.

The 19th annual event at Hilton Waikoloa Village proved to over 2000 attendees that pasture-raised beef tastes good and can be used to make satisfying dishes. A wide variety of beef cuts —everything from tongue to tail—were featured at 30 culinary stations, plus pork, lamb, mutton and goat.

In addition, there were 28 product/educational displays. Some booths shared tastes of goodies, like PAVA sherbet, while others offered compelling agricultural displays.

Nearly 90 Hawaii Community College culinary students participated.

Hawai‘i Community College culinary students from both East and West Hawai‘i helped chefs and product booths dish out hundreds of tastes. They included 25 students and two instructors from West Hawai‘i and 63 students and four instructors from East Hawai‘i. The students also were assigned meat cuts to prepare for their own culinary stations.

The pre-gala activities included a public Cooking Pasture-Raised Beef 101 demonstration by Chef Peter Abarcar Jr. and a discussion geared to culinary students and food service professionals on Hawai‘i’s beef industry by local UH livestock expert Glen Fukumoto.

Attendees to Fukumoto’s “A Primer for Local Beef” learned about the history of the beef industry in Hawaii and looked at grass-fed beef’s current challenges regarding competitive pricing, supply and demand, Big Island slaughterhouse capacity and recent years of drought. In addition, Fukumoto delved into local meat quality through the years, based on his 30 years of research.

Mahalo to the many others who helped make Taste a success! With a mission to provide a venue for sustainable agricultural education and

The Mauna Lani Bay Hotel and Ponoholo Ranch teamed up out on the Lagoon Lanai to serve beef tri tip.

support of locally produced ag products, Mealani’s Taste of the Hawaiian Range is rooted in small business participation, sponsorship and in-kind donations. Find a list of the 2014 supporters and participants, details on the Mealani Research Station—where Taste began—plus where to get grass-fed beef on the Big Isle AND recipes, at www.TasteoftheHawaiianRange.com. See you next year for our 20th annual event!